Feeding myself in a broken world

Hey all. Shorter than usual post today. I was all ready to write a post about winter squash and its myriad uses two weeks ago, but in the face of horribleness of the world, it didn’t really feel appropriate. Perhaps it still doesn’t: hostages are still in captivity from Hamas and innocent civilians are suffering. I haven’t known what to say. The situation is heavy on my heart. I’ve tried to limit my social media intake because I, like many of you, am very sensitive to hateful and graphic content: it sticks in my brain as I lie awake at night.

But in times of deep sadness, I turn to things that bring me joy: cooking, art, walking, Peloton classes featuring disco music, early 2010s sitcoms, my loved ones. Outside, it’s the most beautiful time of year in New York: cool and sunny, the leaves changing colors, fall produce and flowers at the Union Square market. Life, weirdly, goes on. I feel like every time something horrible happens, the weeks after just feel different, as if we can divide it into before and after. I certainly feel emptier, angrier, sadder, more hollow, more alone.

So how to talk about food during this time? I don’t know. I feel like I’m partially cooking trying to keep myself alive and trying to lean into cooking and eating things that will make me happy. For date nights, which Zach and I do every week, we’ve been opting for Italian food — our comfort food. During the week, we’re relying on simple, nourishing dinners — sautéed broccolini alongside spaghetti loaded with vegetables and canned tuna in oil, roasted salmon and charred cabbage, lentil soup with warming spices and coconut milk. I’m having an instant coffee moment, too — I drink a lot of it whenever I’m in Israel, so it feels appropriate to drink it now.

My spaghetti with cherry tomatoes, garlic, olives, canned Italian tuna, and chili flakes. A perfect bowl.

A couple of great things I’ve made to distract myself: this chocolate olive oil cake, this French yogurt cake, and my favorite cottage cheese pancakes, which I now make with buckwheat flour for extra fiber. I’ve also rediscovered my love for English muffins, which make a great pizza in a pinch if you’ve got a craving.

This is all to say: take care of yourself. I’m certainly trying. Get off the internet, get into the kitchen, get next to someone you love. Next week we’ll actually talk about squash! Love you, mean it.